Toffee cheesecake cupcakes

Toffee cheesecake cupcakes

An alternative to your regular bake

Makes 12 regular cupcakes


For the base

4 digestive biscuits

2 tbsps butter, melted

For the filling

125g low fat cream cheese

2-3 tbsps soft brown sugar

1 tsp vanilla essence

170g low fat Greek yoghurt

2 egg whites

1 tbsp plain flour

A handful of toffees

For the buttercream

100g butter, softened

50g icing sugar, sieved

1 tsp vanilla essence


  1. Line your cake tray with bun cupcake cases.
  2. Place the toffees in the freezer. Once cold, place in a sandwich bag and smash with a rolling pin until you have small chunks. Place to one side.
  3. Now smash the biscuits into crumbs and mix with the melted butter to create a base. Using a small amount of the mixture, line each of the cupcake cases to create bases.
  4. Gently beat the cream cheese, sugar and vanilla until smooth.
  5. Then beat in the fat free yogurt, egg whites and flour. Do not over beat.
  6. Add half of the toffee pieces and mix well.
  7. Pour the mixture into the cupcake cases, filling halfway.
  8. Bake for 20-25 minutes (only 15 if using mini cupcake cases) until almost set. Leave to cool to room temperature and then place in the fridge for at least an hour.
  9. Meanwhile, mix together the buttercream ingredients until smooth and add to the cooled cupcakes.
  10. Sprinkle with the toffee bits and serve.

Feeling flush?

Swap the toffee pieces for blueberries or raspberries for an extra healthy kick


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